Marinara Mussels
Prep Time
Cooking Mode
1 shallot, finely chopped
1 garlic clove, finely chopped
½ tsp ground fennel seeds
3 tbsp butter
¼ cup dry white wine
1 ¼ cups Classico tomato and basil pasta sauce
2 lb mussels, trimmed and washed
2 tbsp flat-leaf parsley, finely chopped
1 shallot, finely chopped
1 garlic clove, finely chopped
½ tsp ground fennel seeds
3 tbsp butter
¼ cup dry white wine
1 ¼ cups Classico tomato and basil pasta sauce
2 lb mussels, trimmed and washed
2 tbsp flat-leaf parsley, finely chopped
Directions
1In a large pot over medium heat, soften the shallot and garlic with the ground fennel in 1 tbsp of the butter.
2Add the white wine and let reduce it for 1 minute. Add the pasta sauce and mussels. Cover and simmer until all the mussels have opened, about 4 to 5 minutes. Discard any that remain closed. Using a slotted spoon, remove the mussels from the pot and place them in a serving dish. Keep warm.
3Let the sauce reduce for 2 minutes. Add the parsley and remaining butter. Season with pepper. Pour the sauce over the mussels. Serve with country bread, if desired.
4Note: Classico di Napoli tomato and basil pasta sauce is a versatile ingredient to have on hand for a last-minute dinner. For shellfish lovers, these marinara mussels are sure to delight!
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
